Pumpkin Custard

By Organic Spa Magazine / September 21, 2011



3/4 c sugar

1 T cinnamon

2 eggs

2 tsp vanilla

1 T cornstarch

1/2 tsp salt

2 c milk

15 oz canned pumpkin

Mix together in blender, pour into individual cups or bowl. Put cups/bowl in pan with approximately 1-2″ boiling water in bottom. Bake @ 400 till set (approx 45 minutes for large bowl). You can also use this to make a pumpkin pie – just add custard to a pie crust.

Courtesy of Michele Payn-Knoper; ‘Straight from the Farm’ Holiday Turkey Dinner Recipes